Appendix. 457 



gether in the bottom of a pot ; cover them with water ; throw 

 in a piece of butter; cover the pot, and let them stew slowly 

 for an hour and a quarter ; if they are old birds, an hour and 

 three quarters. 



ENGLISH OE JACK SNIPE, AND WOODCOCK. 



These birds live by suction, and have no crop, the stomach 

 being somewhat pear-shaped, and about the size of a bullet. 

 They should be cooked without being drawn, either by broil- 

 ing, or skewered, with the ends resting on crotched sticks or 

 on the sides of a small tin pan. A small, thin slice of pork, 

 covering the breast, should be tied round the bird, with a 

 slice or two of toast laid under it to receive the drippings. 

 Cook fifteen or twenty minutes, according to size, before or 

 over a lively fire. Those who do not like the trail should 

 nevertheless cook the bird whole, and remove the trail after 

 it is served up, otherwise the flavor of the bird is nearly 

 lost. The trail, head, and neck are worth all the rest to ep- 

 icures. 



TO SELECT MUSHROOMS. 



They grow in open pasture ; those near or under trees are 

 poisonous ; they first appear very small, round in shape, and 

 on a small stalk ; the upper part and stalk are white ; as they 

 increase in size, the under part gradually expands, and shows 

 a fringe fir of a fine salmon color, and so continues until the 

 increase in size is considerable, when it changes toia dark 

 brown. The poisonous kind have a yellowifeh skin, and the 

 under part is not a clear salmon color, while the fringe or fir 

 is white or yellow. The good smells pleasantly, the other 

 rank. 



